I am a massive fan of creamy garlic dips, so I really wanted to create a vegan aioli style dip made with butter beans and dried herbs. Butter beans give dips a wonderful creaminess which works perfectly in this recipe. I roast the garlic cloves first which deepens their flavour and takes away that harsh, raw taste. I then blend them with the beans, olive oil, tahini, lemon juice and dried rosemary and thyme until smooth and creamy. The consistency is quite thick which I love but you can always add more oil if you prefer it runnier. Once the garlic is roasted, it takes 2 minutes to whiz up and its vegan, dairy-free, gluten-free and nut-free. You can serve it with anything too, crudités, crackers, my paprika tortilla chips, rice cakes, breadsticks, warm pitta bread, on toast or with some falafel.
1 400g tin Butterbeans, drained and rinsed
4 Garlic cloves, peeled
4 tbsp Olive oil
1 tbsp Tahini
Juice of ½ lemon
1 tsp dried Thyme
1 tsp dried Rosemary
Salt and Pepper
- Preheat the oven to 180 C fan.
- Place the garlic cloves in a tray and roast for 12 minutes until smelling lush!
- Remove from the oven and leave to cool for a few minutes.
- Add to a food processor with the rest of the ingredients and blend until smooth and creamy.
- Season with salt and pepper. I love lots of pepper!
- Serve and eat straight away or store in an airtight container in the fridge.